Whisky

Diversify was the challenge and Tasmanian owned and operated Betta Milk company was looking to do just that when a meeting with a whisky maker set them on a course to produce a whisky that would stand up on the world stage.

The Hellyers Road Distillery has gone on to become Australia`s largest distillery. Named after the early European explorer Henry Hellyer whose tenacity opened up the rugged interior of the North West Coast of Tasmania. A fabulous paper sculpture which represents Henry has been crafted by hand made paper artists Ruth Rees and Pam Thorne and is on display at the entrance of the complex. Look out for other examples of this great craft by Handmade Paper Artists on display around the Burnie district.

The first cask of whisky was created in 1999, at that time the distillery consisted of the factory and bond store area. First bottled in 2006 the distillery now has all the trappings of an interpretation centre, gift shop and cafe.

By law a whisky needs to be in cask for at least two years, but at Hellyer they go for a longer time to maximise flavours and textures. No food colouring or additives in this drop. American white oak casks, previously used for bourbon impart their own unique flavours into the mix.

The Interpretation Centre, gift shop and cafe has a stunning rural backdrop which includes Emu Valley, farmland and the Dial Range. There are guided tours which are a unique insight into all things whisky from the grist mill to the distillation process.There is the opportunity as part of the tour to fill a bottle from cask which has 65% - 69% alcohol. Delicate flavours but enough umph to bring tears to your eyes!!!

Quality ingredients and quality equipment all sourced locally. There are three essential ingredients for a single malt whisky, barley, water and yeast. The barley used by Hellyers comes from the midlands of Tasmania and is sent to the Cascade Brewery to be malted. The abundance of clean fresh water available in Tasmania is certainly an advantage. The whisky from Hellyers is all single malt (a single grain - barley) they produce four flavours, the original has floral flavours with hints of vanilla and citrus, a warming palate with 46.2% alcohol. There is a small batch of whisky which is spending its last six months in old pinot noir barrels which will give it a kind of toffee honeyed smooth finish and will impart some of the pinot flavours into the whisky. Also a small amount of 95% peated whisky which will have an element of smokiness. The Whisky Cream is lower in alcohol 17% still a single malt with the addition of fresh local cream.